Spicy Saffron Rice Recipe
Ingredients
| 60 g / 2 oz / 1/4 cup butter or ghee | ||
| Onion | 1 , chopped | |
| 1/2 tsp saffron strands | ||
| Cumin seeds | 1 Teaspoon | |
| 250 g / 8 oz / 1 cup basmati rice, washed and soaked | ||
| Salt | 1 Teaspoon | |
| 90 g / 3 oz / 2/3 cup split almonds, cut in slivers and toasted | ||
Directions
1. Heat the butter or ghee in a heavy-based saucepan, add the onion and stir-fry. Add the saffron strands and cumin seeds and fry for 30 seconds.
2. Add the rice and fry for 2 minutes until it has absorbed the oil and the saffron colour. Add the salt and enough water to cover the rice by 2.5 cm/1 inch. Cover with a tight-fitting lid and simmer for 20 minutes until all the water has been absorbed and the rice is tender. Stir in the toasted almonds.
2. Add the rice and fry for 2 minutes until it has absorbed the oil and the saffron colour. Add the salt and enough water to cover the rice by 2.5 cm/1 inch. Cover with a tight-fitting lid and simmer for 20 minutes until all the water has been absorbed and the rice is tender. Stir in the toasted almonds.
Chef
